JT Hats
James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.

A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.

Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.

His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.

Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.

Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.



Wusthof Knife Block Set of 8, Black | Shears & Sharpening Steel In Hardwood, Classic Ikon

1 min read

Wusthof Knife Block Set of 8, Black Wusthof’s Classic Ikon 8-Piece Block Set combines five fundamental kitchen prep knives with a sharpening steel, a stout pair of kitchen shears, and a hardwood storage block containing several extra slots. Though it’s certainly not budget-priced, you do get beautiful and reliable knives with features much improved over Wusthof’s more traditionally styled Classic series.

The set’s 3-1/2-inch paring knife, 4-1/2-inch utility knife, 6-inch sandwich knife, and 8-inch chef’s knife all feature easy-to-maintain, multi-purpose plain cutting edges which reset easily with the sharpening steel included in the block set. Two other tools — the 8-inch pastry knife and the kitchen shears — have long-lasting cutting edges but do require special sharpening equipment. The pastry knife’s serrated edge should perform well for years of normal use, but keep the teeth away from ceramic plates and glass cutting boards.

Tempered to hold an edge well and still sharpen easily, the high carbon stainless steel blades in the set result from forging one piece of German alloy steel into a knife blade with full tang and double bolsters. Laser-tested for accurate grinding and ice-hardened to increase the steel’s toughness, the knives are fitted with dark ebony-like synthetic handle slabs permanently fixed to the tang with stainless steel rivets.

Improvements in the Ikon design include comfortably shaped rounded handles in an Asian style and a reduced front bolster which allows full access to the edge of the blade. All knives in the set are dishwasher-safe but should be washed by hand. The steel is rated stain-free, not stain-less, and could blemish in acid solutions or as a result of food drying on the blades.

Find this Wusthof Knife Block Set:

JT Hats
James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.

A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.

Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.

His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.

Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.

Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.



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